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November 10, 2025

Recipe: Stovetop Popcorn!

hand lettered title that reads "I Think You're Sauceome" with a cartoon drawing of a peapod

So this is a pretty basic one, but I didn’t learn how to do this until I was an adult! I grew up with a lot of “convenience” type of cooking, including bagged microwave popcorn. It wasn’t until I started noticing the wide variety of popping corn at my neighborhood farmers market - and I moved into a cute vintage apartment that didn’t have a microwave - that I decided I needed to learn how to make popcorn on the stove. And it’s amazingly easy, so I’ve never looked back.

Stovetop popcorn  Put about 2 tbsp neutral oil In a heavy-bottomed pot  over medium heat  Add three kernels Cover, and wait.   Once all three have popped (time???) take the pan off the heat.   Pour in 1/2 cup of kernels and toss a bit so they’re all coated in oil and mostly in a single layer  Wait 15-20 seconds, then put the pan back on the heat.  Cover, but Leave just the barest crack so that steam can escape
Once they start popping, you can pick up and shake the pan a few times to redistribute the kernels   When the popping slows to about 1 per second, turn the heat off,   but leave the pot on the stove and wait for the last few kernels to pop  Pour into a bowl and season!    Seasoning ideas:   You can Melt butter in the popcorn pan while it’s still hot!   Drizzle with butter and sprinkle with tajin or cayenne  Or Whisk a little brown sugar and cinnamon into the melted butter for sweeter popcorns  Top with Finely grated parmesan cheese and black pepper

When I sat down to draw this one, I thought it could be a pretty simple diagram like the pesto recipe. But the more I puzzled through the process, the more I realized it needed to be more detailed, with step by step panels. For a recipe comic to really be helpful, I usually feel like every distinct action should have its own panel depicting it. Maybe someday I should sit down and write out my theories for what makes a comics recipe work. ^_^

Anyway! I just picked up some new interesting popcorn (a baby rice “hull-less” variety) at the Madison farmers market when I was there for the Wisconsin book festival, and I’m excited to see how it compares to what I’ve been buying at the Logan Square market!

Shameless Self-Promotion:

If you feel like getting a jump on holiday shopping - or even just a silly goose shirt for your own self - Threadless is currently having a 20% off everything sale!

a selection of designs from my threadless shop

The Only Upcoming Thing:

December 6: I’ll be speaking on a few panels and selling books and prints at Sulzer Regional Library in Chicago!

What I’m into lately:

I’m currently tearing through Rachel Harrison’s new book Play Nice. I have really loved her other books (Black Sheep and The Return are particular favorites) and I’m always down for a possession or haunted house story (and this seems to be both!). I am, I think, a generation older than Harrison’s usual protagonists, and they can sometimes come off as a little shallow and silly to me at first? But she’s always got such a strong undercurrent of deep emotional pathos in her stories that I get drawn in regardless.

What Toki’s into lately:

So I ordered some yarn, because it’s crocheting season now. I made the mistake of leaving the delivery box out for longer than 30 seconds, and Toki claimed it as his nest. Which means the box will be left out for at least a week, until he tires of it.

a fluffy orange and white cat nestled into the packing material in a cardboard box like he owns the place
The cat trap is working

A row of cartoon food drawings

Read more →

  • Nov 03, 2025

    Recipe: Classic Basil Pesto!

    Fall is pretty much here in Chicago - there’s a chill in the air, the leaves are falling, and the potted basil on my front porch wasn’t going to survive our...

    Read article →
  • Jun 09, 2025

    Recipe: Coconut-Passion Fruit Popsicles!

    My hatred of throwing away food is the mother of invention. (>_<) I really do have a lot of random ingredients that I don’t normally use now, all left over...

    Read article →
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